Head Chef

Campus Auxiliary Services - SUNY Geneseo • Village of Geneseo, NY

2d • $65,000 - $67,000 • Onsite

About The Position

The Head Chef is responsible for preparing menus, writing and testing recipes, preparing and cooking food, managing labor requirements, training and staffing, and delivering high-quality food and service. The role oversees menu ordering and production and organizes food service from beginning to completion. The Head Chef may be assigned to any Campus Auxiliary Services restaurant, cafe, or catering operation on the SUNY Geneseo campus and is expected to transition between assigned areas as needed. The position manages culinary operations to meet production, presentation, food safety, and service standards, applying culinary techniques throughout preparation, cooking, final presentation, and service. It also provides leadership and direction to employees to support teamwork and a positive work environment.

The Head Chef directs food preparation and culinary production, creates diverse menus, manages food and labor budgets, maintains supplies, trains employees, monitors quality and customer service, and ensures compliance with applicable food-safety, nutrition, sanitation, and safety requirements. The position works with CAS's Nutritionist and students as needed on gluten-free and allergen policies. It coordinates with internal departments, vendors, campus stakeholders, food-service managers, and catering staff, and communicates with management and the campus community about meal plans, pricing, services, menus, and operating hours and locations.

Requirements

• Two-year degree specializing in culinary services or food service, or equivalent education and experience.
• Chef experience in a large-scale dining venue.
• Knowledge of cooking techniques, ingredients, and flavor combinations.
• Strong culinary skills.
• Menu creation and recipe-writing skills.
• Attention to detail.
• Strong communication skills.
• Effective leadership skills.
• Proficiency with Word, Excel, email, and POS systems.
• Business and budget acumen.
• Problem-solving skills.
• Customer-service skills.
• Ability to sit, stand, bend, stoop, and kneel for prolonged periods.
• Ability to lift and move up to 50 pounds occasionally.
• Moderate computer use.

Nice To Haves

• ServSafe certification.

Responsibilities

• Direct and produce food cooking, menu creation, culinary production, and related culinary operations.
• Maintain daily production levels, goals, and output.
• Create diverse menus, plan food orders, and identify and resolve shortages or financial barriers.
• Work within food and labor budgets and control restaurant costs.
• Train CAS employees in proper food preparation and presentation.
• Monitor product and service quality and comply with nutrition, sanitation, and safety standards.
• Implement and ensure adherence to gluten-free and allergen policies and procedures, working with the CAS Nutritionist and students when needed.
• Ensure food-service operations comply with food-safety regulations, New York State and local Department of Health requirements, OSHA standards, and other applicable laws and regulations.
• Maintain stock levels and request supplies as needed.
• Provide friendly, professional, customer-focused service.
• Assist with dining-unit operations as scheduled.
• Supervise food and refreshment preparation, service, and cleanup.
• Assist with hiring, discipline, and employee performance reviews.
• Treat employees and customers professionally, pleasantly, fairly, and honestly.
• Coordinate with internal departments; participate in management-team meetings; and work with vendors and key client-organization service users.
• Communicate with management and the campus community about meal-plan design, pricing, services, menus, and service hours and locations.
• Participate in relevant committees and meet with student groups as needed.
• Meet regularly with food-service managers to exchange information and routinely visit each dining area.
• Develop food-service policies and quality standards.
• Communicate with staff responsible for catering arrangements when applicable.
• Perform other duties as assigned to support individual and organizational goals.

Benefits

• Comprehensive health and wellness benefits, including health, dental, vision, and FSA or HSA for full-time employees.
• Retirement savings with employer-match contributions.
• Life and disability insurance.
• Generous paid time off.
• 13 paid holidays.
• Complimentary dining at on-campus restaurants and cafes.
• Career growth opportunities.
• My Better Benefits discount services.
• Tuition reimbursement.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree